The problem with crock pots is that many don't offer a gentle heat for dips. If the mayo in this dip becomes overheated (too high of heat, or heat over an extended period of time), it separates and creates an oily sludge. I have seen this dip served in a crock pot, and while it isn't my favorite way of preparing or serving, it can be done.

I have been craving this ever since I saw it on pinterest a couple of months ago. Super excited to make it tonight (minus the green chilies bc I don't have any I forgot that at the store). I read the comment above about the oily BUT got distracted by the kids and missed the part about the overheating. I did that but it still tastes great!

I'll be making this sometime this week! It sounds so good. One change I'm going to do is use greek yogurt instead of mayo since the idea of putting mayo on anything grosses me out. It's a great substitute with way less fat and you get some great protein in there too! I'll let you know how it goes.

While everything in the dip is pre-cooked and couldn't hurt you to eat cold, it is better warmed. If you were to try it cold, I would maybe thin with a little milk, as the cream cheese makes it kinda 'heavy.' It might be too dense to easily dip chips without breaking. Maybe...I have not tried this...subbing sour cream for the cream cheese might work to serve it as a cold dip. Really, the flavors meld together so well when warmed, though.

It includes all the flavors of the filling of a chicken enchilada...chicken, cheese, green chiles. Some make their chicken enchiladas creamy (although, I don't)...which also contributes to the enchilada feel. Instead of filled tortillas, it is served with tortilla chips or corn chips. Chicken enchilada, I suppose.

I made this tonight! It was pretty good. But I didn't taste the seasoning I put on the chicken at all. Something that I will probably do next time is add some of the fajita seasoning to the dip, give it alittle more flavor. I also heated it in the microwave for about 3 minutes which melted the cheese that I put on top. Then put it in the oven at 350 for 15 minutes and it was brown on top and warm on the inside! I also only used one and a half chicken breasts, but I grilled all three and then froze the left over chicken for the next time I make it!(:

I left out the peppers and think I was a little low on chicken amount, but this dip was amazing! My husband and I ate it and didn't save any for the kids...which gives me an excuse to make more tonight to share with them. So glad I found it on Pinterest!

Hello I just came across your Chicken Enchilada Dip recipe and it looks amazing. My daughter's surprise 25th is around the corner and although a recipe writer and author, I am always looking for new ideas. I love Enchiladas and cant wait to make this. Keep up the good work. Lisa Montalva/The Gourmet Mom

Crockpots can be tricky if they don't have temp controls. I have kept similar dips warm using one, but since my dip-sized crockpot is just on or off (no temp control), dips can separate if overheated. Depending on my circumstances, I would try it...BUT would watch for overheating. That grease slick of oil from the mayo getting too hot isn't that pretty.

I made this dip for the 4th and got thumbs up all around (even from the picky hubby). I made a few changes to make the prep a little quicker and and lighten the calories a little. I linked your blog when I blogged about it, so I thought I would share the link: http://bsnovelwritingblog.blogspot.com/

I substituted sour cream for the cream cheese and mayo and it worked perfectly! And, I used enchilada seasoning (I picked it up by mistake, thinking that's what I should use in Enchilada Chicken Dip) and it is still SUPER tasty! Thanks for sharing, I'm addicted to my new cold chip dip!

It can be made in a crock pot. You won't get the crispy top crust, and you need to be careful that the dip doesn't overheat. The oils in the mayo separate when overheated making an oil slick on the top of the dip. Just watch carefully when heating...and possibly stir often.

This should be called crack dip it was so good. I couldn't find the peppers because I'm a novice haha but I did use a delightful southwest salsa I found in the veggie section. It was great! I also took your advice with the fajita seasoning though I am terrible at shredding chicken so it was a bit chunky, but my best friend and I almost polished off the whole bowl! I will be making this many, many more times!

Anne-Marie, Glad that you loved it. You will find the green chiles in tiny cans in the Mexican food section. Great sub with salsa, though! Cooking should always be fun and never rigid. Recipes are just suggestions. ;-)

The bowl with dip is a very well-seasoned stoneware baker from Pampered Chef. I don't think the unglazed one is available any longer, but they have a similar one with cranberry glaze on the outside. The platter is from Target. Again, I think that they have changed the line of wooden serving pieces that they used to carry, but have similar pieces. I use it a lot.

I was just looking at this recipe and was wondering if I could use sour cream instead of mayo? I have lots of family members that don't do mayo. They wouldn't even touch a spoon if the mayo had been on it.

I found this recipe around Thanksgiving. I made it then. Everyone loved it!! I have made it three times since. Friends and Family rave about it!!! Warning** This dip is addictive!! Thank you for sharing...

My roomie and I made this with the intention of using as a dip, but took one bite and instantly decided to use as taco filling rather than a dip--we couldn't get enough on a chip! I hadn't shredded the chicken so much as diced it, so it worked well. SO GOOD! Definitely at favorite in our house.

I simply place the grilled chicken breast on the cutting board and pull at it with 2 forks to shred. No knife involved. No cutting. If you Google, there are several videos online showing chicken breast shredded with forks. Hope that helps.

I simply place the grilled chicken breast on the cutting board and pull at it with 2 forks to shred. No knife involved. No cutting. If you Google, there are several videos online showing chicken breast shredded with forks. Hope that helps.

I simply place the grilled chicken breast on the cutting board and pull at it with 2 forks to shred. No knife involved. No cutting. If you Google, there are several videos online showing chicken breast shredded with forks. Hope that helps.